Garlic-Parmesan Hasselback Zucchini

Garlic Parmesan Hasselback Zucchini

adapted from EatingWell

Hasselback zucchini with parmesan, garlic, and oregano is an elegant, low-carb side dish that transforms simple summer squash into a flavorful "accordion-style" side dish.

If you are grilling you can place the zucchini on a double layer of of foil and grill until browned about 16-18 minutes.

Makes 2 servings

1 1/2 tsp. olive oil
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 zucchini (about 1/2 lb)
1/4 cup shaved Parmesan cheese, large pieces broken in half
Cooking spray

1. Preheat the oven to 425F
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. Place the zucchini on a cutting board and align a chopstick on either side (to prevent cutting completely through the squash); Make crosswise cuts every 1/2 - 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. 
4. Gently fan the zucchini to open the cuts wider and place a small piece of parmesan into each cut. 
5. Brush the oil mixture over the top.
6. Place on a backing sheet coated with cooking spray; Bake until browned and tender about 18 minutes.
7. Divide zucchini in half and serve.

Enjoy!

Ratatouille Shepherd's Pie

Ratatouille Shepherd's Pie

adapted from Food & Wine

This is a vegetarian version of the hearty, usually meaty Shepard's pie. The ratatouille is made with eggplant, zucchini, summer squash and tomatoes and then covered with rich mashed potatoes to make a filling meal.

You can lighten the meal (and point amount) by using skim milk to make the mashed potatoes and lessen the amount of butter.

Makes 2 servings                                                                11 WW pts / serving

about 1/2 lb. russet potatoes, peeled and cut into 1 inch pieces
1 Tbsp. heavy cream
pinch of ground white pepper
2 1/2 Tbsp. butter, divided
1 tsp. Kosher salt, divided, plus more to taste
1 large egg yolks
1 1/2 tsp. olive oil
1/2 cup chopped onion, red or yellow
1 Tbsp. minced garlic, about 1-2 cloves
1/4 large eggplant, cut into 1/2-inch pieces (about 1 cups)
1/2 medium summer squash, cut into 1/2-inch pieces (about 1 cups)
1/2 medium zucchini, cut into 1/2-inch pieces (about 1 cups)

1/2 tsp. Italian seasoning
2 Tbsp. (1 ounces) dry white wine
1/2 cup + 2 Tbsp. can diced tomatoes, drained
3/4 tsp. balsamic vinegar
few grinds of freshly black pepper, plus more for garnish

1. Place potatoes in a pot with enough water to cover. 
2. Bring the pot to a boil over high; reduce heat to medium, and cook until potatoes are cooked through, about 20 minutes. Drain potatoes, and let cool slightly.
3. Meanwhile, heat cream, white pepper, and butter in a small saucepan over medium-low heat until butter is melted, 1 to 2 minutes; set aside.
4. Put the potatoes through a ricer into a bowl; Add the cream mixture and 1/4 tsp. salt; Stir to combine.
5. Set aside until potatoes are just warm to the touch, about 5 minutes. 
6. Stir in egg yolks, and whisk until incorporated. Set aside at room temperature.
7. Preheat oven to 400°F. 
8. Cook the onions, garlic, and 1/4 tsp. salt in the oil in a high sided skillet;stirring often, until onion is softened, about 2 minutes. 
9. Add the eggplant; cook, stirring occasionally, until eggplant is browned in spots, about 5 minutes.
10. Stir in yellow squash, zucchini, Italian seasoning and remaining 1/4 teaspoon salt; cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.
11. Increase heat to medium-high. Add wine; Cook, stirring and scraping up any browned bits from bottom of skillet, until most of the liquid is evaporated, about 3 minutes. 
12. Add the tomatoes, vinegar, and black pepper; cook, stirring often, until vegetables are well coated, about 2 minutes; Divide the vegetable mixture between 2 oven safe containers.
13. Top vegetable mixture evenly with mashed potatoes; drag a fork through potatoes to create a swooped pattern, if desired. 
14. Bake until heated through and potatoes are browned in spots, about 35 minutes. 
15. Garnish with additional black pepper, and serve.

Enjoy!

Beef, Rice & Veggie Stuffed Peppers

Beef, Rice & Veggie Stuffed Peppers

adapted from Food Network

Garlic scapes are the edible green shoots of hard-neck garlic plants. You can usually find them at farmers' markets late spring or early summer but they store well in the refrigerator. They have a milder, less pungent garlic flavor than cloves.

Makes 2 servings                                                                6 WW pts / serving

2 bell peppers, any color

Cooking spray
4 oz. lean ground beef
Kosher salt and freshly ground black pepper
1/2 onion, finely diced
1 garlic scape or garlic clove, chopped
1/4 large zucchini, finely diced
2 plum tomatoes, seeded and finely diced
Pinch of crushed red pepper flakes, or to taste
1/2 cooked long-grain and wild rice
1/2 cups grated reduced fat pepper jack cheese, divided

1. Preheat the oven to 350 degrees F.
2. Cut the tops off the peppers; Remove and discard the stems, then finely chop the tops; set aside. 
3. Scoop out the seeds and as much of the membrane as possible. 
4. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
5. In a medium skillet coated with cooking spray cook the beef over medium-high heat,  breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. 
6. Season to taste with salt and pepper.
7. Remove to a paper towel-lined plate drain the fat; Wipe out the skillet and coat again with cooking spray.
8. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. 
9. Add the garlic and zucchini and cook for another minute. 
10. Add the tomatoes and season with salt and red pepper flakes. 
11. Cook until everything is heated through, then stir in the beef and rice. 
12. Taste and adjust the seasoning. Stir in 1/4 cup of the cheese.
13. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 2 Tbsp. cheese. 
14. Pour a small amount of water into the bottom of the baking dish.
15. Cover with foil and bake for 30 minutes. 
16. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, about an additional 20 minutes.

Enjoy!

Grilled Zucchini Bulgur Pilaf

Grilled Zucchini Bulgur Pilaf

adapted from Cooking Light Annual Recipes 2014©

Bulgur is a cracked wheat food, commonly used in Middle Eastern and Mediterranean dishes. It has a nutty flavor and chewy texture. It's a versatile grain, often used in salads, pilafs, and as a base for various dishes. It is also a nutritious option, being a good source of fiber, protein, and other essential nutrients.

served with Japanese Shiso Leaf Meatballs

Makes 3 servings                                                                3 WW pts / serving

Cooking spray

1/3 cup chopped onions

2 Tbsp. + 2 tsp. chopped celery

1 cup water

1/2 cup bulgur

1/2 zucchini, quartered, lengthwise

2 Tbsp. basil, or your favorite herb

1/4 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

Lemon wedges, for serving

1. In a preheat a small saucepan coated with cooking spray. cook the onions and celery, until they soften but do not brown, about 3 minutes.
2. Add the water and bulgur; Cover and simmer 11 minutes.
3. Meanwhile, cooking the zucchini in a preheated grill pan, 5 minutes, rotating to get grill marks on all sides; Cool slightly and chop.
4. Combine bulgur, zucchini, basil, salt and pepper.
5. Serve with lemon wedges.

Enjoy!

Zucchini, Yellow Squash and Tomato Tian with Caramelized Onions

Zucchini, Summer Squash and Tomato Tian with Caramelized Onions

adapted from America's Test Kitchen

Try to find tomatoes, squash and zucchini that are about the same diameter.

Makes 4 servings                                                                 1 WW pts / serving

Cooking spray
1 onion, halved and sliced 1/4 inch thick (about 1 cup)
Kosher salt and freshly ground black pepper

1/4 cup water, divided, more if needed
1 small garlic cloves, minced
1/3 lb. zucchini, trimmed and sliced 1/4 inch thick
1/3 lb. summer squash, trimmed and sliced 1/4 inch thick
1/3 lb. plum tomatoes, cored and sliced 1/4 inch thick
1/3 tsp. minced fresh thyme
1 tsp. olive oil, divided
2 Tbsp. + 2 Tsp. shredded Gruyère cheese, about 2/3 ounces

1. Preheat the oven to 375 degrees. 
2. Line an 8" x 8" baking pan with foil; Coat it with cooking spray; Set aside.
3. To caramelize the onions without oil, Place the onions and 2 Tbsp. of water in a pan; season with salt and pepper to taste. Cook over medium heat until the water is evaporated and the onions start to stick to the pan. Add 1 Tbsp. of water to the pan and stir. The onions will start to brown. Repeat with additional water until the onions are at your preferred level of caramelization.
4. Stir in garlic and cook until fragrant, about 30 seconds; Spread onion mixture on bottom of prepared baking sheet.
5. Shingle the zucchini, tomatoes and summer squash alternating into single layer of tightly fitting rows on top of the onions. 
6. Sprinkle with thyme, drizzle with 1 tsp. oil, and season with salt and pepper. 
7. Cover dish with foil and bake until vegetables are tender, about 30 minutes.
8. Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. 
9. Let rest for 10 minutes before serving.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Zucchini Chips

Zucchini Chips

adapted from Food Network

Drying the zucchini helps it to crisp so do not skip this step.

No convection oven? Air fryers are mini convection ovens but you would need to make multiple batches. Settings may vary on air fryers depending on the model. Refer to the manufacturer’s manual.

No air fryer ? The usual conversion for a standard oven is increasing the oven temperature by 25 degrees and cooking for about 20 minutes.

Popcorn salt is a very fine salt.

Makes 2 servings                                                                    1 WW pt / serving

1 small zucchini, sliced 1/4 inch thick on a mandoline

1/4 tsp. Kosher salt
1 tsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. paprika

Popcorn salt or Kosher salt

1. Preheat convection oven to 350F.
2. Toss the zucchini with the salt and place between paper towels under cutting boards; Set aside for at least 10 minutes.
3. Place the zucchini in a bowl and toss with oil, garlic powder and paprika.
4. Place the zucchini rounds on a baking sheet in a single layer. 
5. Cook in the preheated oven for 10 minutes, then flip the zucchini with tong; Sprinkle lightly with popcorn salt.
6. Continue to cook until browned in spots and crispy; There may be some variation in the browning.
7. if any "chips" are not browned, return them to the oven for a few minutes watching carefully.
8. Serve with your favorite sandwich.

Enjoy!

Zucchini Hash with Fried Eggs

Zucchini Hash with Fried Eggs

adapted from Food Network

A low carb version of hash to accompany your eggs. You might still miss the potatoes but this is a good alternative.

Makes 2 servings                                                        0 WW pp / serving

Cooking spray

1/2 onion, diced

1 tsp. chopped fresh sage or 1/3 tsp. dried

1 clove garlic, minced

1/2 jalapeno, seeded and minced

1 medium zucchini, diced

Kosher salt and freshly ground black pepper

1/4 cup roasted peppers, chopped

1 Tbsp. chopped fresh parsley

2-4 fried eggs

1. In a pan coated with cooking spray, cook the onion until soft, about 5 minutes.
2. Add the sage, garlic and jalapenos and cook until fragrant, about 30 seconds.
3. Add the zucchini and salt & pepper to taste; Cover and cook until the zucchini begins to soften, about 7 minutes.
4. Uncover; add the roasted peppers and cook until the zucchini is soft and light brown, about 6 more minutes.
5. Make sure the hash is in an even layer and cook undisturbed for another 4 minutes to brown the bottom.
6. Serve the hash topped with the fried eggs.

Enjoy!

Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Lasagna Zucchini Rolls

Lasagna Zucchini Rolls

adapted from Savory August / September 2015

Zucchini makes a nice substitute for lasagna noodles in these delicious roll ups.

Makes 2 servings                                                    3 WW Blue points / serving

1 lg. zucchini (about 12 oz.)

Cooking spray

1/3 15-oz. container of reduced fat ricotta

2 Tbsp. grated Parmesan cheese

1/3 whisked egg

1/3 tsp. dried Italian seasoning

1/3 tsp. garlic powder

1/4 cup  Classic fat free marinara sauce or your favorite fat free pasta sauce

1 Tbsp. water

1. Preheat the oven to 375F.
2. Cut off the stem of the zucchini and slice lengthwise into 1/8-1/4 inch thick. (You should have 8)
3. On a baking sheet lightly coated with cooking spray, lay the slices in a single layer and spray the tops with cooking spray.
4. Bake until soft but not brown, about 12 minutes; set aside to cool.
5. Meanwhile, combine the ricotta, parmesan, egg, Italian seasoning and garlic powder in a bowl; Mix well.
6. Combine the sauce and the water and spread in the bottom of a small baking dish.
7. Once the zucchini has cooled, divide the cheese mixture among the slices and roll up jelly-roll style. 
8. Place the zucchini rolls in the baking dish with the sauce with one of the sides up so you can see the spiral.
9. Bake for 30 minutes or until bubbly and heated through; 
10. Allow to rest for 10 minutes for the cheese to set before serving.

Enjoy!

Monkfish with Summer Vegetable Sauce

Monkfish with Summer Vegetable Sauce

adapted from Epicurious.com

Monkfish is poor man's lobster. It has the thick meat mouth feel like a lobster tail. Not a light flaky fish.

The sauce would be great with any type of fish as well. It's simple and easy to prepare.

Makes 2 servings                                                     0 WW Blue points / serving

Cooking spray

1 1/2 cups chopped red onion

3/4 lb. tomatoes, chopped

3 oz. zucchini, chopped

1/3 cup fresh corn kernels or frozen, thawed or canned

2 1/2 Tbsp. chopped fresh basil

1 1/2 Tbsp. chopped fresh parsley

2 6-oz monkfish fillets

Kosher salt and freshly ground black pepper

Lemon wedges for serving

In a sauté pan coated with cooking spray, cook the onions for about 4 minutes.

Add the tomatoes and cook for 2-3 minutes.

Add the corn, zucchini, 2 Tbsp. basil and parsley; cover and cook until zucchini is tender-crisp about 3 minutes.

Add the monkfish to the pan; season liberally with salt and pepper; cover and simmer until fish is opaque in the center, about 7 minutes, depending on the thickness of your fish.

Transfer the fish to serving plates, spoon sauce over the fillets and serve with a lemon wedge on the side.

Enjoy! 

Chicken Alfredo with Zucchini

Chicken Alfredo with Zucchini

adapted from Comfort Food Fix by E. Krieger

Have you noticed that even the "lighter" versions of recipes still are a lot of points. If made as originally written this would have been a 15 point meal. I have brought it down to 9 and it is still as filling.

I had initially planned to cook the fettuccine and zucchini like I do in Noodles & Zoodles but my zucchini was crooked so instead of getting fettucine style zucchini noodles I ended up with semi-circles so we altered the the cooking method a bit. If you can get long fettucine zoodles, it will reduce a step in the cooking process.

Makes 4 servings                                                    9 WW Blue points / serving

1 medium zucchini (about 10-12 oz.), spiralized or thinly sliced

Cooking spray

2 garlic cloves, minced, separated

1 lb. chicken breasts, cut into 2" x 1/2" pieces

1 tsp. Montreal Steak seasoning

6 oz. fettuccine pasta

1 Tbsp. Wondra flour or all-purpose flour

1 cup fat-free milk

1/2 cup fat free evaporated milk

3/4 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

1. In a pan coated with cooking spray, cook half of the garlic for about 30 seconds.
2. Add the zucchini and cook until just tender, about 3 minutes; transfer to a bowl.
3. Add more cooking spray to the pan.
4. Season the chicken with the steak seasoning, and sauté until cooked through, about 5 minutes; transfer to a bowl and keep warm.
5. Cook the pasta al dente according to package directions.
6. Reserve 1/2 cup of the pasta water.
7. Drain the pasta and return it to the pot.
8. Meanwhile, make the sauce by combine the flour and milk, whisking until the flour is dissolved.
9. Add the remaining garlic and cook 30 seconds.
10. Add the flour-milk mixture and cook, whisking constantly, until the mixture begins to boil.
11. Reduce the heat to low and cook for 2 more minutes, whisking constantly.
12. Add the evaporated milk and Parmesan cheese and cook, stirring until the cheese is melted, about 1 minute.
13. If the sauce is too think, thin it with a little of the pasta water at a time until it reaches your desired consistency.
14. Add 1 cup of the sauce, zucchini and 3 Tbsp. of parsley to the fettuccine.
15. Divide among 4 plates, top with chicken, additional sauce and sprinkle with parsley before serving.

Enjoy!

Zucchini & Corn Enchiladas

Zucchini & Corn Enchiladas

adapted from Eating Well

This is a very satisfying meatless version of an Tex-Mex classic.

served with Fat Free Refried Black Beans

Makes 2 servings                                                     5 WW Blue points / serving

1 3/4 cup crushed or strained tomatoes

1 cup diced onions, divided

1 clove garlic, minced

1 dried ancho chile pepper

2 1/4 tsp. chili powder

2 1/4 tsp. dried oregano

3/4 tsp. dried cumin

1/2 tsp. Kosher salt

Cooking spray

4 Tumaro's Ancient Grain Wraps or your favorite low-carb wraps

1 cup diced zucchini

1 cup grilled corn or canned or frozen corn thawed

1/2 cup reduced fat Mexican blend cheese

1 scallion - green part only, chopped

1. Preheat the oven to 425F.
2. Soak the ancho chile pepper in a cup of hot water for about 20 minutes.
3. Remove the ancho from the water, remove stem and seeds; Dice one half of the pepper; set the other half aside for another purpose.
4. Combine the tomatoes, 1/2 cup onions, garlic, diced ancho chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
5. Coat the bottom of a baking pan with cooking spray.
6. Spread 1/2 cup of sauce in the bottom of a baking pan.
7. Combine the zucchini, corn and 1/2 cup chopped onions in a bowl.
8. Lay out the wraps on a work surface.
9. Divide the zucchini mixture among the 4 tortillas.
10. Add 2 Tbsp. of cheese to each tortilla.
11. Roll up each tortilla, jelly roll style and place in the baking pan; if any of the fill falls out just set it aside.
12. Top the enchiladas with about another 1/2 cup of the enchilada sauce and any of the filling that fell out.
13. Cover tightly with foil; Bake in the oven for 10 minutes.
14. Remove the foil and bake for an additional 15 minutes.
15. Top the enchiladas with scallions before serving.

Enjoy!

Tilapia with Zucchini Relish

 Tilapia with Zucchini Relish

adapted from The Sonoma Diet (Gutterson)

The relish brightens up up the fish. After we shot the picture we decided we wanted to add some lemon to this dish.

Makes 3 servings                                                     0 WW Blue points / serving

Cooking spray

3 tilapia filets, thawed if frozen

1/2 cup chopped zucchini

1/4 cup chopped red bell pepper

2 Tbsp. scallions, chopped

1/2 small jalapeno, seeded & chopped

1 1/2 tsp. vinegar

1 1/2 tsp. water

Garlic salt & Freshly ground black pepper

Paul Prudhomme Seafood Magic or your favorite seafood seasoning 

Lemon wedges (optional)

1. Preheat the oven to 450F.
2. Place the fish on a baking sheet coated with cooking spray.
3. Sprinkle to taste with seafood seasoning.
4. Combine the zucchini, red bell pepper, scallions, jalapeno, vinegar and water. Stir to combine.
5. Season to taste with garlic salt and pepper; set aside.
6. Cook the fish in the preheated oven for 4-8 minutes depending on the thickness of the fish. You know it is done when it flakes easily with a fork.
7. Serve the fish with the relish and lemon wedges if using.

Enjoy!

Roasted Mexican Zucchini

Roasted Mexican Zucchini

adapted from Bowl of Delicious

This a a great zero point side dish that packs a lot of flavor.

Cotija cheese is a a Mexican dry cow's milk cheese which is usually grated. Good substitutions are parmesan, ricotta salata, feta or queso fresco.

Makes 2 servings                                                      0 WW Blue point / serving

1 medium zucchini, diced

cooking spray

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1 tsp. grated cotija or Parmesan cheese

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 425F.
2. Combine the chili powder, garlic powder and cayenne pepper. Mix well.
3. On a rimmed baking sheet, coated with cooking spray, toss the zucchini with chili powder mix.
4. Spread evenly on the sheet and roast for about 25 minutes or until the zucchini is lightly browned and soft.
5. Season to taste with Kosher salt and freshly ground black pepper and sprinkle with cheese before serving.\

Enjoy!

Caprese Zucchini

Caprese Zucchini

adapted from Cooking Light Annual Recipes 2015

Grilled zucchini topped with the making of a caprese salad makes a great side for grilled chicken, steak or pork.

Makes 2 servings                                                    2 WW Blue points / serving

1 zucchini, sliced into long planks

Cooking spray

1/4 cup diced, seeded tomato

1 Tbsp. chopped fresh basil

1 tsp. olive oil

1/2 tsp. red wine vinegar

1/8 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1/2 ounce fresh mozzarella, cut into small cubes

1. Preheat broiler.
2. In a grill pan coated with cooking spray, cook the zucchini for 2 minutes on each side.
3. Combine the tomato, basil, olive oil, vinegar, salt and pepper in a small bowl.
4. Place the zucchini on a rimmed baling sheet. Top with tomato mixture and cheese.
5. Broil for 2 minutes or until the cheese melts.

Enjoy!

Fennel-Garlic Shrimp

Fennel-Garlic Shrimp

adapted from Barefoot Contessa Foolproof: Recipes You Can Trust (2012)

To make the dish look more elegant, leave the tails on the shrimp. My husband does not like to fight with them so I remove them.

If you omit the anisette the becomes a 0 WW Blue point meal.

Makes 2 servings                                                    1 WW Blue points / serving

Cooking spray

3 Tbsp. minced garlic

1 cup thinly sliced fennel

1/3 tsp. crushed red pepper

1 lb. shrimp, peeled & deveined

1 Tbsp. minced fresh parsley

1 Tbsp. anisette or other anise flavored liquor (optional)

Kosher salt & freshly ground black pepper

2 cups spiralized zucchini

1. Bring a pot of salted water to a boil.
2. Meanwhile in a sauté pan coated with cooking spray, cook the fennel until it begins to soften, about 2 minutes
3. Add the garlic and crushed red pepper; cook until it becomes fragrant, about 1-2 minutes.
4. Add a more cooking spray to the pan and add the shrimp, cook for about 2 minutes per side or until cooked through.
5. Drop the spiralized zucchini in the boiling water and cook 1-2 minutes or to your desired consistency.
6. Add the anisette to the shrimp and allow the alcohol to cook off, about 1 minute.
7. Season with the parsley and salt and pepper to taste.
8. Drain the zucchini.
9. Serve with shrimp on top of the zucchini.

Enjoy!

Zero Point Vegetarian Chili

 Zero Point Vegetarian Chili

adapted from DIY Candy

Use any canned beans you have on hand such has black beans, cannellini beans, pink beans etc.

This is a mildly spicy chili. If you want it hotter use a canned diced tomatoes with habaneros.

Alternatively, this can be cooked in a slow cooker. Sauté the zucchini, onion, carrots, celery and pepper in a pan coated with cooking spray, about 5 minutes or until tender. Add the veggies and the remaining ingredients to a slow cooker coated with cooking spray and cook on high for 3-4 hours or low for 7-8 hours.

Makes 3 servings                                                     0 WW Blue points / serving

1  15-oz can pinto beans, drained & rinsed

1  15-oz can kidney beans, drained & rinsed

1 10 oz. can diced tomatoes with green chiles

5 oz. tomato sauce

1 small zucchini, diced

1 carrot, peeled & diced

2 small yellow bell peppers, seeded & diced

2/3 celery stalk, diced

1/2 cup canned or frozen corn, drained

1/2 tsp. cumin

1/2 tsp. dried oregano

1 tsp. chili powder

1 cloves garlic, minced

1/3 onion, diced

1. Put all ingredients in a small electric pressure cooker, stir to combine.
2. Select the Beans / Chili or Meat / Stew button depending on your cooker. 
3. Make sure the pressure valve is closed. Start the machine. It will cook for 20-30 minutes depending on your machine. (min is 30 minutes).
4. Release the pressure and serve.

Enjoy!

Scallops with Parsley Pistachio Pesto Zoodles

 Scallops with Parsley Pistachio Pesto Zoodles

adapted from The Complete Cooking Light Cookbook

Save the tougher parsley stems to make stock. Save them with other scraps of vegetables until you have enough to make a stock.

If you don't have pistachios, use any nut you have on hand.

Serving size is larger than pictured here. This was made as a part a meal of scallops 3 ways.

Makes 2 servings                                                     2 WW Blue point / serving

1 cup chopped parsley, leaves and tender stems

3 Tbsp. chopped pistachios

1 tsp. grated lemon zest

1/4 tsp. ground cumin

1/8 tsp freshly ground black pepper

1/8 tsp. kosher salt

1/8 tsp. paprika

2 Tbsp. freshly lemon juice

1 tsp. olive oil

1 Tbsp. water

3/4 lb. sea scallops

2 cups zoodles

1. Place the parsley, nuts, lemon rind & juice, cumin, pepper, salt, paprika, oil and water in a small food processor or blender and blend until combined. You may need to scrape down the sides a few times.
2. Dry the scallops with paper towels.
3. In a skillet coated with cooking spray, cook the scallops 3-4 minutes per side or until cooked through.
4. Meanwhile, bring a pot of salted water to a boil. Add the zoodles and cook for 1-2 minutes or until it reaches your desired consistency.
5. Drain the zoodles, toss with pesto. Season to taste with salt and pepper.
6. Serve the scallops on top of the zoodles.

Enjoy!

Pesto Lime Chicken Zoodle Soup

Pesto Lime Chicken Zoodle Soup 

adapted from The Spice & Tea Exchange

I discovered The Spice & Tea Exchange on a recent trip to Savannah and was pleasantly surprised to find out that there is a local store in Lancaster, PA. Your local source for spice mixed probably has basil and / or citrus blends. Use your favorite.

Serves 2                                                          1 WW Blue point / serving

1 Tbsp. Pesto Spice blend or your favorite basil seasoning blend

1 1/2 tsp. olive oil

1/2 tsp. Tastefully Simple Citrus Herb Seasoning or your favorite citrus seasoning blend, divided

1/2 tsp. freshly ground black pepper

8 oz. boneless, skinless chicken breast

32 oz. homemade chicken stock or canned broth

2 medium zucchini, spiralized

Juice for 1/2 lime

1 Tbsp. cilantro, chopped

2 thin lime slices (optional)

1. Combine the chicken, Pesto and Citrus seasoning blends in a vacuum seal bag and seal.*
2. Put the broth and cag of chicken in a soup pot, making sure the bag is submerged. Bring to a boil. Reduce heat to medium and simmer for 30-40 minutes or until the chicken is cooked through.
3. Remove the bag from the broth. Remove the chicken from the bag. Shred when cool enough to handle
4. Add the ground pepper, lime juice, cilantro, remaining 1/4 tsp Citrus Seasoning and chicken to the broth remaining in the pot. Stir to combine.
5. Add the zucchini noodles and simmer 3-5 minutes to desired tenderness. Divide the noodles and broth into bowls.
6. Garnish with lime slices before serving, if desired.

Enjoy!

*If you do not have a vacuum sealer, place in a zip-top bag and sea; then place in another zip-top bag and seal again.